Oven
Roasted Banana Cake
By Chef
Condra Easley, Patisserie Angelica, Santa Rosa, CA
Weighed
amounts are more accurate.
*Oven roast 4 bananas ahead of time.
Servings:
8 to 12
Ingredients:
14
oz. softened Unsalted Butter
14 oz. Sugar (2 cups)
4 large whole Eggs at room temperature
4 mashed oven Roasted Bananas
l/2 cup Buttermilk
15 oz. (3 cups) All-purpose Flour
1 tspn. Salt
1 tspn. Baking Soda
2 tspn. Ground Cinnamon
Procedure:
Preheat oven 350° F. Prepare 2 - 9" pans by lining
them with parchment paper and lightly spraying with pan release.
Cream
butter and sugar until lightened. Add eggs one at a time,
scraping down after each addition. Add buttermilk and mashed
bananas. The mixture will look curdled. Sift dry ingredients
and add all at once to mixing bowl. Mix until incorporated.
Divide into cake pans and bake for 25 - 35 minutes or until
a thin bladed paring knife comes out clean. This works better
than a toothpick test, since that can be deceiving.
Cool
pans on a rack for 15 minutes and unmold onto rack to completely
cool. Wrap and refrigerate.
Cream
Cheese Icing Ingredients:
(Yield: Will ice a two-layer cake)
12 oz. softened Unsalted Butter
2 lb. 4 oz. softened Cream Cheese
12 oz. sifted Confectioner's Sugar
1 tbls. pure Vanilla Extract
Procedure:
With a leaf paddle, cream the butter and cream cheese together
until smooth. Add the confectioner's sugar and blend. Add
the vanilla and mix.
More
Chef Recipes:
Chocolate
Butter Ganache Heaven
Dried
Fruit Chips
Fruit
Leather
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Roasted Banana Baked Alaska
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